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Cheesy Pasta-Vegetable Bake
Cheesy Pasta-Vegetable Bake

Cheesy Pasta-Vegetable Bake

45 Min(s)
20 Min(s) Prep
25 Min(s) Cook
Healthy Living
Put your peppers and zucchini to use in this pasta-vegetable bake. You'll love how easy it is to make a better-for-you Cheesy Pasta-Vegetable Bake.
What You Need
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6 servings
Original recipe yields 6 servings
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
3 cups fusilli pasta, cooked
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
2 cups thinly sliced fresh mushrooms
2 red peppers, cut into thin strips
2 zucchini, cut lengthwise in half, then sliced crosswise
1 tsp. dried oregano leaves
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Let's Make It
1
Heat oven to 375°F.
2
Reserve 3/4 cup cheese for later use. Combine remaining cheese with all remaining ingredients.
3
Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese.
4
Bake 20 to 25 min. or until heated through.
Kitchen Tips
Tip 1
Substitute
Substitute 2 cups small broccoli florets for the sliced zucchini.
Tip 2
Special Extra
Sprinkle with chopped fresh basil before serving.
Tip 3
Substitute
Prepare using penne pasta.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 640mg
28%
Total Carbohydrates 50g
18%
Dietary Fibers 6g
21%
Sugars 13g
26%
Protein 19g
38%
Vitamin A
70%
Vitamin C
80%
Calcium
25%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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